玫瑰茄花色苷微胶囊的制备及其稳定性与释放性的评价
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摘要
为了避免花色苷物质直接受热、光的影响而引起氧化质变,有效控制花色苷的释放和稳定性,本研究以壳聚糖-海藻酸钠为壁材,玫瑰茄花色苷为芯材,研究锐孔法制备玫瑰茄花色苷微胶囊的工艺及其微胶囊化花色苷红外光谱、贮藏条件和体外释放性。通过单因素实验和响应面法确定玫瑰茄花色苷微胶囊制备的最佳工艺条件,利用红外光谱仪分析花色苷微胶囊的结构和成分,考察不同温度和光照条件下花色苷微胶囊的稳定性,模拟体外人工胃、肠液来评价花色苷微胶囊释放性。结果表明,花色苷微胶囊制备的最佳工艺参数为海藻酸钠质量分数2.0%,CaCl2质量分数2.0%,壁芯比2∶1 g/g,壳聚糖质量分数0.1%,玫瑰茄花色苷包埋率为99.2%±0.16%。红外谱图结果表明,微胶囊前后的花色苷特征吸收峰发生了变化。玫瑰茄花色苷微胶囊在4或25℃时能稳定贮藏,并在体外释放实验中均体现较好的缓释性。
The objective of this work was to avoid oxidation change which caused by the direct exposure to heat and light of anthocyanin and effectively control the release and stability of anthocyanins.Using chitosan and sodium alginate as wall materials,anthocyanin from Hibiscus sabdariffa as core material,the process of preparing anthocyanin microcapsules by piecing method and its microencapsulated anthocyanin infrared spectrum,storage conditions and in vitro release performents were studied in the paper.The optimum conditions for the preparation of anthocyanin microcapsules were determined by single factor experiments and response surface method.The structure and composition of anthocyanin microcapsules were analyzed by infrared spectrometer. The stability of anthocyanin microcapsules under different temperature and illumination conditions was investigated. The artificial gastric and intestinal fluids were simulated in vitro to evaluate the release of anthocyanin microcapsules.The results showed that,the optimum process parameters for the preparation of anthocyanin microcapsules were sodium alginate concentration 2.0%,CaCl2 concentration 2.0%,wall to core ratio 2 ∶ 1 g/g,chitosan concentration 0.1%,the embedding rate of anthocyanin from Hibiscus sabdariffa was 99.2% ± 0.16%.The results of infrared spectrum showed that,the absorption peaks of anthocyanins before and after microcapsules changed.The microcapsule anthocyanins could be stably stored at 4 or 25 ℃,and exhibitied sustained release effect in vitro release experiments.
The objective of this work was to avoid oxidation change which caused by the direct exposure to heat and light of anthocyanin and effectively control the release and stability of anthocyanins.Using chitosan and sodium alginate as wall materials,anthocyanin from Hibiscus sabdariffa as core material,the process of preparing anthocyanin microcapsules by piecing method and its microencapsulated anthocyanin infrared spectrum,storage conditions and in vitro release performents were studied in the paper.The optimum conditions for the preparation of anthocyanin microcapsules were determined by single factor experiments and response surface method.The structure and composition of anthocyanin microcapsules were analyzed by infrared spectrometer. The stability of anthocyanin microcapsules under different temperature and illumination conditions was investigated. The artificial gastric and intestinal fluids were simulated in vitro to evaluate the release of anthocyanin microcapsules.The results showed that,the optimum process parameters for the preparation of anthocyanin microcapsules were sodium alginate concentration 2.0%,CaCl2 concentration 2.0%,wall to core ratio 2 ∶ 1 g/g,chitosan concentration 0.1%,the embedding rate of anthocyanin from Hibiscus sabdariffa was 99.2% ± 0.16%.The results of infrared spectrum showed that,the absorption peaks of anthocyanins before and after microcapsules changed.The microcapsule anthocyanins could be stably stored at 4 or 25 ℃,and exhibitied sustained release effect in vitro release experiments.
引文
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[12]陈虎,吴晓梅,李悦,等.黑果枸杞花青素微胶囊的稳定性及靶向释放特性[J].食品工业科技,2018,39(1):22-28.
[13]梅薇,吴荣书.锐孔法对玫瑰花花青素微胶囊包埋工艺的优化[J].贵州农业科学,2017,45(7):93-97.
[14]史同瑞,刘宇,苏永福,等.壳聚糖-海藻酸钠微囊形成机理及制备方法研究进展[J].上海畜牧兽医通讯,2015(5):11~13.
[15]张辉青花,徐斐,袁敏.酶法提取洛神花中花青素的工艺优化[J].应用化工,2017,46(4):607-610.
[16]邵信儒,孙海涛,姜瑞平,等.短梗五加果花色苷微球的制备及其缓释效果评价[J].食品科学,2015,36(22):40-45.
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[18]谢岩黎,史秀丽.微胶囊化维生素A在模拟胃肠液中释放性能的研究[J].现代食品科技,2007,23(11):27-29.
[19]李超.绿茶茶多酚的微胶囊化及其释放性能研究[J].食品工业,2014,35(11):59-63.
[20]丁保森,袁武华.锐孔法制备原花青素微胶囊工艺研究[J].食品与机械,2012,28(6):214-217.
[21]徐晶,刘欢,夏光辉,等.β-环糊精包埋柠檬醛微胶囊工艺优化及其缓释性能[J].食品科学,2014,35(14):82-86.
[22]阙淼琳,蒋玉蓉,曹美丽,等.响应面试验优化藜麦种子多酚提取工艺及其品种差异[J].食品科学,2016,37(4):7-12.
[23]代文亮,程龙,陶文沂,等.响应面法在紫杉醇产生菌发酵前体优化中的应用[J].中国生物工程杂志,2007,27(11):66-72.
[24] Ge X,He J,Qi F,et al. Inclusion complexation of chloropropham withβ-cyclodextrin:Preparation,characterization and molecular modeling[J]. Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy Section,2011,81(1):397-403.
[25]Yamdech R,Pornanong Aramwit,Sorada Kanokpanont.Stability of anthocyanin from mulberry extracts in alginate microspheres at high temperature[J].Advanced Materials Reasearch,2012,506:587-590.
[26]曹龙奎,李丽.玉米黄色素的微胶囊化和稳定性研究[J].中国粮油学报,2009,24(7):45-49.
[2]Sindi H A,Lisa J M,Michael Ram.Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa[J].Food Chemistry,2014,164:23-29.
[3]Cho J,Kang J S,Long P H,et al. Antioxidant and memory enhancing effects of purple sweet potato anthocyanin and cordyceps mushroom extract[J].Archives of Pharmacal Research,2003,26(10):821-825.
[4]Denev P,Ciz M,Ambrozova G,et al.Solid-phase extraction of berries anthocynanins and evaluation of their antioxidative properties[J].Food Chemistry,2010,123(4):1055-1061.
[5]Shih P H,Yeh C T,Yen G C.Effects of anthocyanidin on theinhibition of proliferation and induction of apoptosis in human gastric adenocarcinoma cells[J]. Food and Chemical Toxicology,2005,43(10):1557-1566.
[6]Suda I,Ishikawa F,Hatakeyma M,et al.Intake of purple sweet potato beverage affects on serum hepatic biomarker levels of healthy adult men with borderline hepatitis[J]. European Journal of Clinical Nutrition,2008,62(1):60-67.
[7]Gradinaru G,Biliaderis C G,Kallithraka S,et al. Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state:Effects of copigmentation and glass transition[J].Food Chemistry,2003,83(3):423-436.
[8] Tiwari B K,Odonnell C P,Muthukumarappan K,et al.Anthocyanin and colour degradation in ozone treated blackberry juice[J]. Innovative Food Science and Emerging Technologies,2009,10(1):70-75.
[9]吴彩娥,徐克勇,李元瑞,等.气流式锐孔法制作弥猴桃油微胶囊的研究[J].农业工程学报,2006,22(3):133-136.
[10]徐丽萍,姚鹏程.锐孔法制备玉米胚中还原型谷胱甘肽微胶囊[J].哈尔滨商业大学学报,2011,27(1):47-50.
[11]王丽玲,候旭杰,高超.均匀设计优化红枣色素微胶囊化工艺研究[J].食品研究与开发,2012,33(5):108-110.
[12]陈虎,吴晓梅,李悦,等.黑果枸杞花青素微胶囊的稳定性及靶向释放特性[J].食品工业科技,2018,39(1):22-28.
[13]梅薇,吴荣书.锐孔法对玫瑰花花青素微胶囊包埋工艺的优化[J].贵州农业科学,2017,45(7):93-97.
[14]史同瑞,刘宇,苏永福,等.壳聚糖-海藻酸钠微囊形成机理及制备方法研究进展[J].上海畜牧兽医通讯,2015(5):11~13.
[15]张辉青花,徐斐,袁敏.酶法提取洛神花中花青素的工艺优化[J].应用化工,2017,46(4):607-610.
[16]邵信儒,孙海涛,姜瑞平,等.短梗五加果花色苷微球的制备及其缓释效果评价[J].食品科学,2015,36(22):40-45.
[17]曾哲灵.响应面法优化玫瑰茄红色素提取工艺[J].食品科学,2010,31(20):47-51.
[18]谢岩黎,史秀丽.微胶囊化维生素A在模拟胃肠液中释放性能的研究[J].现代食品科技,2007,23(11):27-29.
[19]李超.绿茶茶多酚的微胶囊化及其释放性能研究[J].食品工业,2014,35(11):59-63.
[20]丁保森,袁武华.锐孔法制备原花青素微胶囊工艺研究[J].食品与机械,2012,28(6):214-217.
[21]徐晶,刘欢,夏光辉,等.β-环糊精包埋柠檬醛微胶囊工艺优化及其缓释性能[J].食品科学,2014,35(14):82-86.
[22]阙淼琳,蒋玉蓉,曹美丽,等.响应面试验优化藜麦种子多酚提取工艺及其品种差异[J].食品科学,2016,37(4):7-12.
[23]代文亮,程龙,陶文沂,等.响应面法在紫杉醇产生菌发酵前体优化中的应用[J].中国生物工程杂志,2007,27(11):66-72.
[24] Ge X,He J,Qi F,et al. Inclusion complexation of chloropropham withβ-cyclodextrin:Preparation,characterization and molecular modeling[J]. Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy Section,2011,81(1):397-403.
[25]Yamdech R,Pornanong Aramwit,Sorada Kanokpanont.Stability of anthocyanin from mulberry extracts in alginate microspheres at high temperature[J].Advanced Materials Reasearch,2012,506:587-590.
[26]曹龙奎,李丽.玉米黄色素的微胶囊化和稳定性研究[J].中国粮油学报,2009,24(7):45-49.
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